HEAR ALL THAT
APPLAUSE?
IT'S HARD TO GET THE LITTLE LEGO
HANDS TO DO THAT.
AND JULY IS NATIONAL HOT DOG
MONTH.
>> Jason: WHETHER YOU LIKE IT
SMOTHERED IN CHILI SAUCE, WE
HAVE SOMETHI FOR YOU.
>> Tati: MICHELLE TAKES YOU TO
LA PUMA CONEY ISLAND.
>> OUR BUSINESS IS HOT DOGS AND
THAT'S WHAT WE SILL.
>> Reporter: IT'S BEEN THE
LIPUMA BUSINESS FOR 50 YEARS.
>> HE OWNED A CONEY AND BACK
THEN HE MADE A FORTUNE.
SO MY DAD SAID HE ALWAYS WANTED
TO OPEN A CONEY.
AND HE OPENED 7 OF THESE.
AND THIS IS THE LAST ONE, OPENED
IN 1969.
>> Reporter: YOU'LL SPOT IT BY
IT'S BEAUTIFUL HANGING FLOWER
BASKETS, CROSS PROXIMITY TO
PAINT CREEK AND THE LONG LINE
THAT GOES OUT THE DOOR.
>> THIS PLACE IS A JOINT, PEOPLE
LOVE THIS PLACE.
DURING THE HOLIDAYS, PEOPLE COME
FROM ALL OVER THE WORLD,
CALIFORNIA, CHINA.
I ALWAYS SAY, THEY MUST BE
THINKING OF THIS PLACE FLYING
OVER HERE BECAUSE THEY COME HERE
BEFORE SEEING THEIR PARENTS.
IT'S ALIVE!
>> Reporter: AND IT WAS THE
FAMILY'S LOVE AND HEART WORK
THAT MADE IT THAT WAY.
>> IT WAS A GREAT LIFE.
AS A FAMILY, WE WORKED HERE AND
PUT A LOT OF HOURS IN, SO THIS
HOME.
IT'S LIKE CHEERS.
IT'S A SOCIAL CLUB, FRIENDS ARE
HRE, IT'S A BALL!
>> Reporter: THEY HAVE SOME
THINGS YOU WOULD EXPECT AND
THINGS YOU WOULDN'T.
BUT THE MAIN THING IS HOT DOGS.
>> SOME DAYS WE GO THROUGH 1200
TO 1500 HOT DOGS.
>> Reporter: THEY HAVE THE
RIVALS, A CONEY AND A CHICAGO
DOG.
WE PUT THE HOT DOG IN A STEAMED
BUN AND THEN THE HOMEMADE CHILI.
>> BEAUTIFUL, PERFECT!
YOU'RE A PRO.
>> Reporter: A LINE OF MUSTARD
AND SOME ONIONS.
>> LOOK AT THAT.
THAT'S WHAT WE'RE KNOWN FOR.
>> TRY IT.
>> OH, MY GOSH!
NO WONDER YOU'RE KNOWN FOR THIS.
NOW THE ONE THAT HAILS FROM THE
WINDY CITY, THE CHICAGO DOG.
>> WANNA PUT A HOT DOG IN A BUN?
CHICAGO.
>> Reporter: THEN DOWN TO THE
SALAD BAR.
SO WE HAVE THE POPPYSEED BUN.
>> TWO TOMATOES, ONE ON EACH
END.
>> Reporter: SOME MEDIUM HOT
PEPPERS AND RELISH.
>> THIS IS NOT NORMAL RELISH.
>> LOOK AT THIS COLOR GREEN.
>> I GET IT FROM CHICAGO.
>> Jamie: ONIONS, A PICKLE
CELERY SALT.
>> WE'RE A TRADITION IN THIS
TOWN.
THE PEOPLE WHO COME HERE KNOW
THIS PLACE.
>> Tati: WE'RE ALL OFFICIALLY
HUNGRY NOW.
JOINING US IS TONY, THE OWNER OF
THE LIPUMA'S CONEY ISLAND.
>> Tati: DID YOU NOTICE JASON
HAS TAKEN HIS COAT AND TIE OFF,
ROLLED UP HIS SLEEVES BECAU
HE'S ABOUT TO GET SOME GOO HOT
DOG EATING DONE.
>> Jason: I'M ABOUT TO GET MY
GRUB ON!
>> WE HAVE TWO MEXICAN DOGS AND
A CHILI FRY.
WE HAVE TACOS AT OUR PLACE.
WE HAVE A RUSSIAN DOG, COLESLAW,
RUSSIAN DRESSING AND ONION.
>> Tati: THAT'S THIS ONE, RIGHT?
>> YES.
IT'S DELICIOUS!
A GREAT DOG!
THE NEW YORK IS MUSTARD, UNION,
AND GRILLED SAUERKRAUT.
>> Chuck: HAVE YOU EVER HAD ONE?
>> Tati: I HAVE.
AND A LITTLE BIT OF MUSTARD.
PICKLES?
>> THAT'S A TEXAS DOG, BARBECUE
SAUCE, COLESLAW, AND PICKLE.
GREEK SALAD.
>> Tati: AND THIS IS?
>> THE DETROIT CONEY ISLAND.
VERSUS THE CHICAGO.
>> Chuck: I'VE LIVED IN DETROIT
LONGER THAN GROWING UP IN
CHICAGO, AND I CAN'T GET AWAY
FROM A CHICAGO-STYLE HOT DOG.
DOG.
IT'S JUST ME, IT'S A THING.
ARE WE ABLE TO TASTE ANY OF
THESE?
>> SURE, GO RIGHT AHEAD.
ONE.
CHICAGO-STYLE HOT DOG.
>> YOU HAVE TO GET THE RELISH.
I GET THE RELISH, PEPPERS AND
PICKLE FROM CHICAGO.
YOU HAVE TO HAVE A NICE STEAMED
BUN AND TOP IT WITH CELERY SALT
ON TOP.
IT'S A DELICIOUS DOG!
>> Chuck: THE RELISH HAS THIS
IT.
HULK.
>> IT'S CALLED PICKLE LILLEY.
>> Chuck: THE SOUND --
>> WHEN SOMEONE TIPS THE GUYS
THAT BELL.
AND SOMETIMES IF YOU MISS THE
RING, THE CUSTOMERS WILL SAY
SOMETHING.
>> Chuck: LET'S HERE IT.
>>
[BELL RINGING]
RIGHT".
FAVORITE?
>> I KNOW YOU LOVE THE CHICAGO.
I LOVE THE CHICAGO DOG, BUT THE
CONEY IS MY NUMBER ONE.
I GREW UP IN DETROIT, THE CONEY
IS THE NUMBER ONE DOG FOR ME AND
OUR BIGGEST SELLER, BUT IT'S A
CLOSE SECOND.
WE SELL TONS OF THESE DOGS.
>> Tati: IT TAK A LOT TO
IMPRESS CHUCK.
JASON, YOU'RE SO QUIET?
>> Jason: I'M EATING.
>> Chuck: TO ENTER, GO TO OUR
FACEBOOK PAGE, CONTEST RULES AT
CLICKONDETROIT.COM.
NORTH MAIN, NORTH OF UNIVERSITY